Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne

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Sometimes I get to spoil my friends and make really fun desserts. Husband and I had a dessert date with another couple, and I wanted to try something different and fun, who knew In Style mag would be the one to deliver the right recipe?

This recipe is from In Style, November 2011.

No substitutions were made.

Bavarian Cranberry Apple Torte

Preheat oven to 450 degrees.
Cream butter, sugar and vanilla. Blend in flour to form a ball.
Press dough onto bottom and about 2 inches up the sides of a 9-inch spingform pan.
Spread with a thin latyer of raspberry jam.
Refrigerate crust while preparing filling.

Toss apples and cranberries with sugar and cinnamon; spoon over cream cheese later and sprinkle with almonds.

Bake torte at 450 for 10 minutes; with torte still in the oven, lower heat to 400 degrees and bake for 40 additional minutes. Chill in the refrigerator for at least 1 hour to firm up filling. Use a thin knife to carefully loosen torte from sides of pan and remove. Transfer to a serving plat and enjoy!

I can not wait to make this again. I’m thinking of changing the apple mixture to fresh berries with pecans. I didn’t press out the crust enough in the crease, so it was a bit hard to cut through, but, OH THE CRUST! It’s a giant shortbread cookie. Then layer on the raspberry jam, the cream cheese filling and the tart apples? HEAVEN. Do yourself a favor and make this ASAP. Maybe even for your sweetie on Valentines!

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The fall season is really the beginning of baking season. Everyone is craving apples and pumpkin and warm spices like cinnamon and cloves. This recipe fit the bill for a warm dessert, enjoyed on a cool fall night.

Heat oven to 350 degrees. On a lightly floured surface, place one piecrust on top of the other and roll the stack into one 16 inch circle. Transfer to a parchment lined baking sheet. Spread 1/4 c of the preserves on the crust, leaving a 2 inch border.

In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon and 3 tblsp of sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.

Brush the egg on the crust and sprinkle with the remaining tsp of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.

In a small saucepan, heat the remaining 2 tblsp of preserves and 1 tblsp of water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

This thing was ginormous! We cut it into slices and enjoyed with whipped cream, and ate the leftovers for almost a week. I wish the taste of the pear was a little stronger, and I was thankful the taste of ginger was slight. BUT it’s wonderful warm out of the oven with a caramel latte in hand.